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Salmon Protein Bowl With Broccoli and Leeks

Start to Finish: 20 minutes


  • 1/2 head of broccoli, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1/4 trimmed leek, cleaned and sliced
  • Pinch each of chopped fresh rosemary, chili powder, and curry powder
  • Cayenne pepper to taste (optional)
  • 4 ounces wild-caught salmon
  • 1/4 avocado, sliced
  • Cilantro, sliced green onions, and sliced watermelon radishes to taste
  • 1-2 tablespoons Brain Octane Oil
  • Cooked and cooled white rice (optional), seasoned with ground turmeric to taste


  1. Cook salmon using your favorite method (poaching is recommended).
  2. While salmon cooks, prepare broccoli leek base. Season a pot of water generously with salt and bring to a boil. Add broccoli, celery, and leeks and boil for 10 minutes, or until soft.
  3. Drain veggies and reserve about 1/2 cup of the cooking liquid.
  4. Transfer veggies to a blender and blend until fully pureed, adding a tablespoon of cooking water at a time until it reaches a veggie mash consistency. (You can also do this in your cooking pot with an immersion blender.) Add rosemary, chili powder, curry powder, and cayenne (if using), and mix well.
  5. Add broccoli leek base to a bowl and top with rice, cooked salmon, avocado, and remaining veggies. Drizzle with Brain Octane Oil and serve warm.

Makes: 1 serving

Nutritional Information (1 bowl):

  • Calories: 374
  • Fat: 20.4g
  • Carbs: 14g
  • Fiber: 6.3g
  • Protein: 26.6g
  • Net Carbs: 7.7g